After blogging for 8 years, it’s strange when I realize an obvious gap in my recipes. I’ve written about favorite childhood breakfasts, restaurant re-makes, and vegan dinner makeovers. So when I see that I’ve somehow skipped over a dish I make weekly, color me surprised.

David and I love big, lazy weekend breakfasts. Nothing beats meals in pajamas with a cat curled up next to you and nowhere to be.

Vegan tofu scramble

A vegan tofu scramble loaded with fresh vegetables, roasted potatoes, and veggie sausage is the perfect starting gun for the weekend. And of course, plenty of coffee with cashew milk. Unlike the perfunctory breakfasts of weekday mornings, a hearty weekend brunch feels wonderfully cozy and indulgent.

The vegetables that go into my vegan tofu scramble are in season right now. We pick up reserves at the twice-weekly farmers market, so that all of the ingredients are in the produce drawer waiting for us once Saturday arrives.

My regular tofu scramble includes curly kale, onions, garlic, red bell pepper, and spices. I always say avocado only offends by its absence. So obviously a few slivers are called for here.

Finally, I finish off the tofu scramble with a sprinkling of red pepper flakes for a bit of a spicy, warming edge.

Frontier Co-op spices

The red pepper flakes are from Frontier Co-op, the sponsor of today’s post. Red pepper flakes add a dash of heat to dishes. In addition to using it on a vegan tofu scramble, it also works well on pizza, in spaghetti sauce, as a topping for stir-fry, or with grilled vegetables. I also used a smattering of them on pizza hummus, my last collaboration with Frontier Co-op a few months ago.

Fun fact: Frontier Co-op began in a humble river-side cabin in Eastern Iowa back in 1976! Since that time, they’ve become a major supplier of natural products.I like to use Frontier spices, because they always taste fresh and popping with flavor. They source their spices ethically with an eye towards sustainability. Their spices are non-GMO, non-ethylene oxide treated, and non-irradiated.

I hope that this vegan tofu scramble becomes a regular part of your lazy Saturday mornings too. Just add fuzzy slippers, and the weekend is off to an excellent start.

Add onion, red bell pepper, and garlic to skillet. Saute for a few minutes, until they are fragrant and softened.

Move the onion, bell pepper, and garlic mixture to the far side of the skillet. Put the remaining 1/2 teaspoon of oil in the remaining side of the skillet. Crumble tofu into the skillet on top of the oil. Allow the tofu to brown for 3 or 4 minutes. Don't move it, so that it can get nice color from the pan.

After the tofu has started to brown, combine the tofu and vegetable mixture, and spread it evenly across the skillet. Let it cook for a couple of minutes more for even browning.

Add kale, water, cumin, ancho chili powder, paprika, and a pinch of salt to the pan. Combine with a spatula, moving it around the pan for even combining of the spices. The kale will wilt and soften as it comes into contact with heat.

Cook for a couple minutes more and turn off the heat. Sprinkle nutritional yeast flakes and black salt on the scramble and combine.

Transfer the tofu scramble evenly onto four plates. Top each portion of scramble with a quarter of the sliced avocado. Add a pinch of red pepper flakes to the top of each scramble.

Cuisine: Vegan |Recipe Type: Breakfast

Notes

*I prefer vacuum packed tofu, because no pressing is required. However, you can use water-packed tofu. Just be sure to drain it from the package before cooking. Pressing the tofu is optional.

**Kala namak (also called black salt) gives the dish an eggy, sulfurous flavor. If you don't have black salt, regular table salt can be used instead.

I love tofu scramble! I prefer it to the newer vegan 'egg' scrambles that are on the market now.
That little bottle of nooch does make me chuckle a little... that would probably not even be a single serve for me. ;)

I completely agree with you on preferring scrambles to the new Vegan Egg. I tried that a total of once, and the texture really put me off. It had that classic agar-variety texture, which I never enjoy. I threw it away, because I knew I'd never make it again. Although, I kind of wish I'd saved it, because I've seen people use it in batters. I wonder if it would be better in that kind of application. I thought the same thing about the size of the nooch jar. Haha! But it could be good for hiding in your purse for nooch emergencies - like at the movies when there's popcorn!

I'm a big fan of your chick pea scramble, so naturally I would probably enjoy your tofu scramble as well! I don't think I've had a lazy Saturday morning for many years, but perhaps if I make the tofu scramble the ambiance would come with it.

Knowing how much you love naps, I'm sure someday you'll relish getting your lazy Saturday mornings back. Luckily, tofu scrambles only take about 20 minutes to make. So you could probably squeeze one in before rushing out the door. :D